Butternut Squash Andouille Sausage Hash

Jun 28

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A perfect soothing and hearty brunch, this butternut squash and andouille sausage hash is warm, comforting, savory, and filling. It’s also easy and quick to whip up, especially if you buy pre-diced butternut squash, which makes it perfect for weekends when you want something a little more special but not too time-intensive.

Smokey sausage, caramelized butternut squash, spicy jalapeno, and creamy queso fresco all come together and shine in this delicious savory dish. It’s great for a warm and cozy breakfast, brunch, or dinner, especially during the cold months when butternut squash is at its most delicious.

Recipe Notes

What qualifies a hash? - Generally, most hashes consist of potatoes, onions, and meat, chopped small and fried up in a pan together. This “hash” is not the most traditional, as it only includes one of those three ingredients, but it still encapsulates the feeling of a hash to me. The word “hash” comes from the French word “hacher”, meaning “to chop”. Originally, hash was invented as a way to chop up leftover ingredients and cook them together into something new and yummy. So, to me, most mixtures of hearty sauteed meat and vegetables could be considered a “hash”.
Cutting Butternut Squash - To make this recipe as quick and easy as possible, I recommend buying pre-diced butternut squash if you can, as whole butternut squash can be a little time consuming to break down. But, if you prefer to cut it fresh (or can’t get pre-cut), simply use a vegetable peeler to peel the outer skin from the squash, then cut in half and scoop out the seeds. Then, cut the squash into slices and dice each slice. I would recommend against using frozen diced butternut squash, as this will change the cooking time and method.
Cheese: I like queso fresco for this recipe because it lends a creaminess and saltiness without being strongly flavored. However, if you prefer something a bit stronger, most crumbly cheeses are still tasty additions - feta and goat cheese are good alternate options.

Step-By-Step Walk-Through

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Step 1:

Prepare Ingredients

Dice 6 ounces of andouille sausage.

Dice 2 cups of butternut squash.

Mince 3 large cloves of garlic.

Finely dice 1/4 cup fresh jalapeno pepper.

Crumble 1/4 cup queso fresco.

Step 2:

Saute Squash

Heat a large saute pan over medium heat. Once warm, Add a drizzle of olive oil and diced fresh butternut squash.

Cook for 10 minutes, stirring occasionally.

Step 3:

Saute Sausage

Add diced smoked andouille sausage to pan with squash. Cook for 5 more minutes, stirring occasionally.

Step 4:

Cook Garlic and Jalapeno

Add the garlic and jalapeno to the pan and continue cooking for a further 2 minutes, stirring occasionally.

Step 5:

Add Spinach

To the mixture in the pan, add 6 ounces of fresh spinach leaves and stir.

Cover the pan and let it cook for 3 minutes until the spinach is wilted.

Step 6:

Season

Add ¼ teaspoon red pepper flakes, ¼ teaspoon black pepper, and ¼ teaspoon salt to the mixture. Stir well.

Step 7:

Serve

Serve topped with the crumbled queso. If desired, fry or poach an egg or two to serve alongside to round out the meal.